Roggensauerteig recipe

Roggensauerteig

Bammental, Germany

Age

5Years
Color

Country of origin Germany

Taste
& Flavour

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Mixture

36%
64%
Liquid Flour Other
Roggensauerteig

Since 2013

Starting to make my own bread

Characteristics

Its just a typical german sourdough to make a good german rye bread. The same way I made this, I also made a sourdough from wheat and spelt! The older it gets, the better it will be!

Taste & flavour

Roggensauerteig jar shot
Roggensauerteig front shot
Roggensauerteig rising shot

Recipe

Starting ingredients

  • 50g Rye flour
  • g Water
  • 50g Rye flour
  • 50g Water
  • 50g Rye flour
  • 50g Water
  • 50g Rye flour
  • 50g Rye flour
  • 50g Rye flour
  • 50g Water
  • 50g Rye flour
  • 50g Water

Feeding ingredients

  • 100g Rye flour
  • 100g Water
1
For one bread (about 1 kg) I add 100 g rye flour and 100 g water to my sourdough, mix it well and allow to rest for 24 hours. I take a part of it for my next bread and put it to the refrigerator!
100g Rye flour 100g Water

Working method

1
First day: Mix 50 g of rye flour with 50 g of water, let it rest for 12 hours in a bowl with a loosely placed lid. Stir once and let it rest for another 12 hours.
50g Rye flour g Water
2
Second day: After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour 50g Water
3
Third day: After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour 50g Water
4
Fourth day: After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour 50g Rye flour
5
Fifth day: After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour 50g Water
6
Sixth day: After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour 50g Water
7
Seventh day: Now the leaven, the so-called ASG (is often specified in german recipes as so) is finished. You can keep 50-100 g of it in the fridge and use the rest for your first sourdough bread. Always remember to take part of it for your next bread!

Result

Most I use my rye sourdough ist for rye bread or pizza
Roggensauerteig  first overview
Roggensauerteig  second overview
Roggensauerteig  first slice

Preserve your sourdough for the future

Create your own